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Dessert book


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First, we bring all the ingredients for the countertop, at room temperature, about 30 minutes before starting the technological process and especially the eggs.

Separate the egg whites from the yolks and sprinkle a little salt over both.

Mix the egg whites until they become frothy, then gradually add the sugar and lemon juice and mix at the maximum level until you get a firm meringue.

Lemon juice helps the meringue harden faster.

Then add the yolks and mix lightly with a spatula, do not use the mixer to prevent the meringue.

Add the oil and water and mix the composition, then gradually add the sifted flour together with the cocoa and baking powder.

At the end we add the essence.

Line the inside of the baking tin with a little oil and sprinkle with sugar. The sugar helps the top to come off well on the walls of the form, after baking.

Bake the baking tray in the preheated oven, at 180 degrees C, for 35-40 minutes, or until it passes the toothpick test.

We do the toothpick test in the last 5-6 minutes, we don't open the oven door earlier.

In the meantime, we also take care of the cream.

Rub the yolks with salt, then with sugar, until they froth, then dilute them with a little cold milk and add the flour.

Boil the rest of the milk and pour it thinly over the yolk composition and mix intensely for homogenization.

Boil the cream over low heat, stirring constantly, until it thickens like a pudding.

Then cover the cream with a food foil, pressing the foil directly on the cream, so as not to catch the crust and let it cool.

After it cools, mix it with the mascarpone, lemon juice and vanilla sugar.

The top of the cooled cake, we dig it from the inside with a spoon, taking care to leave 2 cm of edge and also about 2 cm at the base.

We first cut with a knife with a thin and sharp blade, the edges, ie we draw a circle practically, then we cut it with a spoon.

We crush the hollow core well in a bowl.

Place the hollow top on the plate, and inside, place the three peeled bananas.

Spread the cream over them, and sprinkle the crumbs on the top over the cream.

We press them well to stick to the cream, then we can decorate on top with various ornaments: grated chocolate, almond flakes, popcorn or sugar hearts, etc. It's all about giving him the look of a molehill.

Refrigerate the cake for at least an hour before serving.

May it be useful to you!



& # 8222Musuroi de cartita & # 8221- the most transparent cake

An incredibly tasty cake, with a fluffy and translucent cream like a dream, perfect for an occasional weekend treat: it's not pompous at all, but it's full of flavors, it has a pleasant texture and makes you think of home, pampering, to the well-being, to the small pleasures of life. It's not the kind of nauseating cake, or much too sweet, so it has a chance to catch everyone!

Eheeeeee, it's been a long time since I made this cake for the first time - known to the contemporary public as & # 8222book moss & # 8221, from a premix of powders and unidentifiable chemical stuff, from a well known brand in Romania. I know she was extremely good, but I know just as well that I was not at all aware of all the nonsense she contained.

So one day I came up with the idea of ​​trying to make my own version of the cake, in memory of long gone times: that combination of chocolate countertop, and light and fragrant cream with a diaphanous consistency that instantly melted into you. mouth, accompanied by the sweet-sour taste of cherries and the sweetness of bananas & # 8230mmmmmm! mmmmmm! mmmmmmm!

And if you think that Musuroiul de Cartita is a complicated cake, for the success of which you have to buy the premix from the store shelves, I'll come and tell you that it's not like that at all! moreover, it is made extremely simple, even in the vegan version!

My attempt to veganize it was not at all difficult, because after all in all this trick, it is a chocolate pandisan and a light and fluffy cream of coconut and vanilla. The cake came out so good that it also received the holy & # 8222Iubi & # 8217s approval & # 8221- who was terribly amused by its final appearance, and I was looking forward to sharing it with you. It is an incredibly good dessert, and the contrast (not only chromatic) of the texture between the noisy top and the incredibly fluffy cream is something incredibly good.


Desert Musuroi de cartita

Dessert Bookcake is one of the simplest, fastest and coolest desserts. Bake a simple countertop, cut the lid and make a hole where you put bananas and a lot of cream: here is the dessert. But before serving, let it cool for 1-2 hours. Simple and delicious!

  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons oil
  • 6 tablespoons flour
  • 3 tablespoons cocoa
  • 1 teaspoon baking powder
  • 200 ml sweetened liquid cream
  • 1 sachet of gelatin
  • 70 ml of milk
  • 50 g milk chocolate
  • vanilla essence

Preparation Book mussels.

1. First we prepare the worktop. Separate the egg whites from the yolks. Mix the egg whites with the sugar, then add the yolks mixed with the oil and incorporate with a spatula.

2. Add flour mixed with baking powder and cocoa powder and mix.

3. Pour the composition into a cake tin with removable walls with a diameter of 24 cm lined with baking paper and bake it in the preheated oven at 180 degrees for 25-30 minutes or until it passes the toothpick test.

4. Leave the countertop to cool, then cut the top of the countertop and with a teaspoon dig inside the countertop. We leave about 1 cm of worktop, and the rest of the worktop that we take out, we break it. Prepare the syrup from the hot water in which we dissolve the sugar and add the vanilla essence. We syrup the countertop.

5. For the cream, first put the gelatin to hydrate. Then melt it on a steam bath and add it to the slightly warm milk. Mix the whipped cream and add the milk in a thin line. During this time we continue to mix. Add in the cream and chocolate given on the grater with small eyes and vanilla essence.

6. Put the bananas inside the top and cover with cream.

7. Place the crushed top on top of the cream and press lightly with your fingers to give it a muzzle shape. Let cool for 1-2 hours. Good appetite!


Countertop - mix the countertop powder with melted butter and essence. Gradually add the milk, stirring slowly at first and then vigorously until the composition begins to set. Prepare a round tray lined with baking paper and turn the composition over. Bake until it passes the toothpick test.

Cream - mix the cream powder with the yogurt and sour cream. Gradually add the milk until a thicker cream is formed. At the end we add chocolate flakes and mix for another minute.

After the countertop has cooled, we start to dig the whole edge of the countertop, and let the crumbs decorate on top (about 1 cm deep enough to fit the peach pieces). We syrup it with vegetable compote.

Place the top in a tray and place the peaches on the crushed edge earlier. After we have placed the peaches well, we pour the cream and on top we press the crumbs from the countertop, giving the sensation of moss.

The 2 mm thick vessel conducts heat evenly and prevents food from burning.
Thanks to the timer for presetting up to 24 hours, you are free to spend time with your loved ones, while Multicooker cooks for you.


& # 8222Musuroi de cartita & # 8221- the most transparent cake

An incredibly tasty cake, with a fluffy and translucent cream like a dream, perfect for an occasional weekend treat: it's not pompous at all, but it's full of flavors, it has a pleasant texture and makes you think of home, pampering, to the well-being, to the small pleasures of life. It's not the kind of nauseating cake, or much too sweet, so it has a chance to catch everyone!

Eheeeeee, it's been a long time since I made this cake for the first time - known to the contemporary public as & # 8222book moss & # 8221, from a premix of powders and unidentifiable chemical stuff, from a well known brand in Romania. I know she was extremely good, but I know just as well that I was not at all aware of all the nonsense she contained.

So one day I came up with the idea of ​​trying to make my own version of the cake, in memory of long gone times: that combination of chocolate countertop, and light and fragrant cream with a diaphanous consistency that instantly melted into you. mouth, accompanied by the sweet-sour taste of cherries and the sweetness of bananas & # 8230mmmmmm! mmmmmm! mmmmmmm!

And if you think that Musuroiul de Cartita is a complicated cake, for the success of which you have to buy the premix from the store shelves, I'll come and tell you that it's not like that at all! moreover, it is made extremely simple, even in the vegan version!

My attempt to veganize it was not at all difficult, because after all in all this trick, it is a chocolate pandisan and a light and fluffy cream of coconut and vanilla. The cake came out so good that it also received the holy & # 8222Iubi & # 8217s approval & # 8221- who was terribly amused by its final appearance, and I was looking forward to sharing it with you. It is an incredibly good dessert, and the contrast (not only chromatic) of the texture between the noisy top and the incredibly fluffy cream, is something incredibly good.


Molehill (Pina Colada)

The molehill cake is my favorite dessert because it is easy to prepare. I decided to use my creativity and use a pina colada flavor in this recipe instead of the classic bananas. A cocoa top, a delicious cream with mascarpone, cream, fruit (I replaced the bananas with pineapple) and it came out very tasty. In addition to pineapple, I used coconut because it goes very well with pineapple, a combination used for cocktails until colada or for ice cream. I put one part of the coconut on the grater and the other (10%) I broke it into pieces to keep the taste more intense when it is found in the cake. It is not the kind of nauseating or very sweet cake, so it has a good chance that most people will love it and enjoy it. It is also slightly lower in calories than the banana version, but also slightly juicier and more interesting. I invite you to try this molehill recipe!

Ingredients countertop mole moss cake with pineapple:

  • 150 g of flour
  • 5 eggs
  • 150 g sugar
  • 40 g cocoa
  • 40 ml oil
  • 5 g baking powder
  • salt
  • Vanilla and rum essence.

Ingredients stuffing mole moss cake:

  • 250 g cream
  • 500 mascarpone
  • 100 sugar
  • 500 g canned pineapple slices
  • 50 g coconut flakes
  • 10 g coconut-optional
  • 300 ml canned pineapple juice.

Preparation of mole beetle cake:

How to prepare the molehill recipe-video recipe:

Preparing mole cake countertop:

Preheat the oven to 180 degrees. In a larger bowl put the eggs, sugar, salt and with the help of a mixer / tel, mix for about 3 minutes, until the sugar melts and obtain a homogeneous composition. Add the vanilla sugar, cocoa and mix until smooth. Then add the rum essence and sunflower oil gradually and mix. Mix the flour with the baking powder then add 2 tablespoons and mix with a whisk until you incorporate it all.

Prepare a cake form with a diameter of 24 cm and cover it with baking paper, then pour the composition into it and level. Put in the preheated oven at 180 degrees for about 35-40 minutes.

Preparation of mole moss cake cream:

Until the top is baked, prepare the cream. Put the mascarpone in a large bowl, mix for 1 minute, then add the sugar and cream and mix for about 1 minute. Add the coconut flakes and mix for about 2 minutes until smooth, if you mix too much, you risk cutting the composition. Cut the pineapple into cubes.

Mole Moss Cake Decoration:

Remove the top from the oven and let it cool. After the countertop has cooled, we take out the baking paper and then with the help of a plate we cut the countertop leaving the edges intact and we will remove the core that we kept for the end. Syrup the top with canned pineapple juice. After we have syruped the top, we put about 3 tablespoons of filling, with the help of a spoon we spread it on the whole surface, then we put inside the pineapple cubes on the whole surface-optionally you can also put coconut cubes. Over the pineapple we put the rest of the remaining cream and give it a shape that looks like a mound. Finely chop the removed countertop with your fingers then sprinkle it over the cream and press a little to make sure they stay in place. We try to cover all the areas so that the cream is no longer visible. Let the cake cool for at least 2 hours before serving.

ComplexityPreparation timeNr. servings
low1 hour and 10 minutes12 servings

GOOD APPETITE!

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(1) Prepare the dough for the chocolate top, according to the recipe and instructions here, and put it in a 30 cm long cake form, lined with baking paper. Bake it for 40-45 minutes at 170C or until it passes the toothpick test.

After the countertop is baked, let it cool completely on a metal grid.

(2) After the dough is baked, prepare the cream.

Put the gelatin sheets in cold water for 5 minutes or until they soften. After they have softened, boil the milk together with the gelatin and stir constantly until the gelatin melts. It is important to mix, because the gelatin tends to leave at the bottom of the pot and remain unmelted. We do not boil the milk, we keep it on the fire until the gelatin melts. Boiling gelatin can lead to the loss of its properties. Set aside the milk for 5 minutes to cool.

In a large bowl put the cream cheese, whipped cream, powdered sugar and vanilla extract. Using a mixer, mix for a few minutes until the cream hardens and becomes firm and consistent.

Pour over this cream, the mixture of milk and gelatin and incorporate with a fork (do not be afraid that the milk is too hot and that it will soften our cream, in the fridge everything will harden perfectly).

(3) We start assembling the cake:

Cut the cake into slices about 1.5 cm thick and cut a heart from the center of each slice. We make the rest of the worktop with crumbs, with the help of which we will cover the cake at the end.

Peel a squash, grate it and cut it in half.

We put plastic wrap in the tray where we baked the cake, so that we can then take out the cake. Put a layer of cream about 2 cm thick.

We take the hearts cut from the counter and put them from one end to the other, over the cream, with the tip up. We put them upside down, so that when we turn the cake over at the end, we will have the desired heart in the normal position.

We press lightly on each heart, not to make sure that any gap below is filled with cream. At the same time we try to put the hearts as close together as possible.

Put the rest of the cream on the heart and keep 2-3 tablespoons of it. We level it nicely.

Place the chopped bananas over the cream, cut upwards, and lightly press them into the cream.

Put the preserved cream over the bananas and level well.

We take some of the crumbs, about 1/3 and we put them on top, we press them lightly and we try to create a layer as equal as possible. This will basically be the basis of the cake.

Cover with plastic wrap (lift the edges of the foil placed in the tray) and leave to cool for at least 3 hours.


Molehill cake

For the dough, rub the butter or margarine foam, using the mixer, the beating paddles, at high speed. Incorporate the sugar and vanilla sugar and mix until a homogeneous composition is formed. The yolks are incorporated one by one, each yolk is beaten for about half a minute.

The flour is mixed with baking powder, cocoa, chopped hazelnuts and chocolate flakes and is incorporated into the composition, in small portions, using the mixer, at medium speed. Whisk the egg whites and incorporate into the dough. Pour the dough into a baking dish (greased, Ø 26 cm) and level. Put the form in the oven and bake.

Electric oven 180 ° C

160 ° C hot air oven

Baking time: 30 minutes

Leave the countertop in the baking dish for another 10 minutes after baking, then take it out and let it cool on a kitchen grill.

When the top is cooled, draw a line around the cake with the knife, 1-2 cm from the edge, then dig out the middle (make a hole in the top). The resulting dough crumbs are placed in a bowl and crushed.

For the filling, the cherries are drained in a sieve. Peel a banana, grate it and cut it in half. Sprinkle with lemon juice. The cherries are distributed over the bananas.

Whip the cream, whipped cream hardener, sugar and vanilla sugar and place over the fruit in the form of a dome (a dome). Sprinkle the crumbs of dough over the cream. Leave the cake to cool for about 1 hour.

Instead of cherry compote, you can use raspberries or gooseberries (from compote).

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    Musuroi de cartita cake

    Dessert Bookcake is one of the simplest, fastest and coolest desserts. Bake a simple countertop, cut the lid and make a hole where you put bananas and a lot of cream: here is the dessert. But before serving, let it cool for 1-2 hours. Simple and delicious!

    • 4 eggs
    • 4 tablespoons sugar
    • 4 tablespoons oil
    • 6 tablespoons flour
    • 3 tablespoons cocoa
    • 1 teaspoon baking powder
    • 200 ml sweetened liquid cream
    • 1 sachet of gelatin
    • 70 ml of milk
    • 50 g milk chocolate
    • vanilla essence

    Preparation Book mussels.

    1. First we prepare the worktop. Separate the egg whites from the yolks. Mix the egg whites with the sugar, then add the yolks mixed with the oil and incorporate with a spatula.

    2. Add flour mixed with baking powder and cocoa powder and mix.

    3. Pour the composition into a cake tin with removable walls with a diameter of 24 cm lined with baking paper and bake it in the preheated oven at 180 degrees for 25-30 minutes or until it passes the toothpick test.

    4. Leave the countertop to cool, then cut the top of the countertop and with a teaspoon dig inside the countertop. We leave about 1 cm of worktop, and the rest of the worktop that we take out, we break it. Prepare the syrup from the hot water in which we dissolve the sugar and add the vanilla essence. We syrup the countertop.

    5. For the cream, first put the gelatin to hydrate. Then melt it on a steam bath and add it to the slightly warm milk. Mix the whipped cream and add the milk in a thin line. During this time we continue to mix. Add in the cream and chocolate given on the grater with small eyes and vanilla essence.

    6. Put the bananas inside the top and cover with cream.

    7. Place the crushed top on top of the cream and press lightly with your fingers to give it a muzzle shape. Let cool for 1-2 hours. Good appetite!


    Mole hill

    From the cycle “what wonderful recipes can we make with the ingredients from LIDL", Today I bring you a recipe very dear to me, of a cake that at first sight is just a pile of" something "but which is a spectacular cake when sliced. And, more than spectacular, it is delicious - MUSUROI DE CARTITA! What is the "Book Mouse" cake? A delicious chocolate-flavored countertop, very well syruped with burnt sugar syrup, a countertop that once baked and cooled, we dig inside to make room for bananas. Then follows a layer… no, not a layer, a MOUNTAIN of cream cheese with the pieces of dark chocolate and above the crumbs left on the counter. It looks exactly like a little book and is such a good cake!

    [box type = & # 8221info & # 8221] Good to know about the Book Mussel recipe: [/ box]

    • I used a tray with a diameter of 20 cm for baking, so that the cake came out as high as possible
    • it is not mandatory to syrup the countertop, but I will never skip this step! For the syrup: caramelize 100g caster sugar until golden, then add 200ml water and a vial of rum essence. Let the syrup boil until the sugar is completely melted
    • you can find all the ingredients in the basic Lidl assortment, meaning they are in stores every day, not just during the thematic weeks
    • gelatin is not mandatory, but I prefer to use 2 sheets of gelatin to make sure no cream and cake are left Mole hill it retains its specific shape
    • we cut and hollow the countertop only when it is perfectly cooled
    • it is ideal to leave the cake in the fridge overnight (min 12 hours) before slicing

    Ingredients for the Cake Mushroom Cake:

    • 100g soft Pilos butter, at room temperature
    • 120g caster sugar
    • 100g caster sugar for cream
    • 3 eggs (2 if large)
    • 150g faina Castello
    • a teaspoon of Castello baking powder
    • 30g cocoa Belbake
    • a pinch of Castello salt
    • 75ml milk Pilos
    • 200ml sweet cream for Pilos cream
    • 300g Pilos cow cheese
    • 60g Belbake dark chocolate
    • Castello vanilla essence to taste
    • 2 sheets of Belbake gelatin
    • 50ml cold water
    • 3 well ripened bananas

    Preheat the oven to 170 ° C and line a round baking tray with a diameter of 20cm with butter and flour or with a non-stick spray. Foam the butter at room temperature with the caster sugar, until the sugar granules are no longer felt. Add eggs one at a time, adding a tablespoon of flour each time, so that the mixture does not cut. Next, add the milk, mix and finally sift the flour, cocoa, salt and baking powder. We mix everything until we have a homogeneous composition.

    Pour the composition into the pan and bake for 30-35 minutes or until the toothpick test passes. Then let the countertop cool very well, cut the lid and carefully dig out the core, so that 2 cm of edge and bottom remain. We keep aside all the crumbs, which we will use for decoration. We syrup the top very well with the burnt sugar syrup. Place the bananas in the middle, either whole or cut in half. A layer of cream follows over the bananas.

    For the cream, give 150g caster sugar through the coffee grinder to be finer (you can also use powdered sugar if you want) and mix it with cottage cheese and vanilla, with the mixer at medium speed at first, then high, until the sugar granules they don't feel anymore. Add the whipped cream and chocolate, which you coarsely cut from the knife or grate. We mixed everything very well. Put the gelatin sheets to soak for 10 minutes in cold water, then squeeze them very well, melt them on a steam bath and add them to the cream. Stir and let the cream rest for 10 minutes, then put it over the bananas and give it the specific shape of a dome, using a spoon or spatula. Decorate the cake Mole hill with the leftovers from the cake.

    Carturoi musuroi is a delicious, soft, fragrant cake, very much to the taste of the little ones! See what wonderful things we can do with the ingredients from Lidl, the friendliest store of all? Per I hope so Mole hill to find their place on your Easter table I'm sure all the children (and, let's say the right one, and the adults) at the table will be impressed!


    Video: 10 Best Baking Books 2021


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